I was once an international student in a college, with another three international students from Philippine and Taiwan in my class. However, my class were made up of local students with multicultural backgrounds. In my class, we had Chinese, Chinese-Malaysian, Taiwanese, Philippians, Germans, Vietnamese, Korean, Lebanese, Arabian, and etc. During which, I enjoyed the lunch breaks most. We liked to eat from others lunch-box, lunch breaks often turned into small gatherings with food and laughter.
This fried rice is something I learned from "gathering", one of the Filipina classmates often brought a big container of corned beef rice to share with us. It was the mixture of steamed rice with corned beef, and sometimes with canned sweet corn added. No real cooking involved, but heated up in the microwave instead.
I am making my life complicated turned a simple three ingredients recipe into this fried-rice. I hope rice lovers will like it, enjoy!
Ingredients (2-3 servings):
2 bowls (heap) cooked rice
2-3 tbsp corned beef
2 cloves garlic
2 tbsp finely chopped carrot
Handful chopped lettuce
1 tbsp cooking oil
1 tsp worcestershire sauce
1-2 tsp light soy sauce
Pinch of sugar
- Heat wok on high heat, add in oil. Once it starts to smoke, turn the heat down then add in garlic and carrot. Stir-fry till fragrant.
- Add in rice, stir-fry for a minute or so with high heat.
- Add in corned beef and seasonings, stir-fry for about two minutes.
- Add in chopped lettuce, stir to mix then turn the heat off.
- Transfer to serving plates and serve warm with salad if desired.
>> This recipe is featured in Y3K Recipes issue no. 65.<<